I’m excited to share my Sweet Potato Fettuccine recipe with you. This dish transforms humble sweet potatoes into fun, pasta-like noodles that are both healthy and delicious.
Level: Easy
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
I love making Sweet Potato Fettuccine because it brings a fresh twist to everyday vegetables. Even if you’re not usually a fan of sweet potatoes, this recipe might change your mind. It’s a simple way to create a colorful, tasty meal that works for lunch, dinner, or any time you crave something light and satisfying.
Description
This recipe uses just a few common ingredients to create a dish that feels like a homemade pasta treat. I start by peeling and slicing the sweet potatoes into thin strips, just like fettuccine noodles. Then, I gently sauté them in butter until they’re tender but still firm. I mix in fresh basil, a little Parmesan cheese, and garlic to bring out the natural sweetness of the potatoes. The result is a dish that is both comforting and unique, perfect for a quick and nutritious meal.
Ingredients
• 2 large sweet potatoes, washed and peeled
• 3 tablespoons unsalted butter
• 1/2 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
Directions
- Prepare the Sweet Potatoes:
o Peel the sweet potatoes and slice them into thin strips, about 1/8 inch thick. I like to stack a few slices and cut them evenly to resemble fettuccine noodles. - Sauté the Sweet Potatoes:
o In a large skillet, melt the butter over medium heat.
o Add the sweet potato strips and sauté for about 10-12 minutes until they are tender but still hold a bit of firmness. - Mix the Flavors:
o In a small bowl, combine the chopped basil, Parmesan cheese, minced garlic, salt, and a little pepper.
o Pour the mixture over the sweet potatoes and gently toss until all the strips are evenly coated. - Final Touch:
o Cook for another 2 minutes to let the flavors blend together.
o Taste and adjust the seasoning if needed. - Serve Hot:
o Remove from heat, plate your dish, and enjoy your fresh Sweet Potato Fettuccine immediately.
Process Details
• Cutting the Sweet Potatoes: I make sure to slice the sweet potatoes evenly so they cook uniformly. This step is key to getting that perfect noodle-like texture.
• Sautéing Technique: Cooking over medium heat helps the sweet potatoes become tender without falling apart. Stirring gently is important to keep the strips intact.
• Flavor Integration: Mixing the herbs and cheese just before the end of cooking ensures that the fresh flavors remain vibrant.
Tips for Success
• Even Slicing: Use a mandoline or a sharp knife to cut the sweet potatoes into uniform strips for even cooking.
• Temperature Control: Keep the heat at medium to avoid overcooking. This way, the potatoes will be soft yet still hold their shape.
• Fresh Ingredients: Fresh basil makes a big difference in flavor; if you don’t have basil, try using fresh parsley instead.
• Taste as You Go: Adjust salt and pepper gradually to suit your taste.
Serving Ideas
• As a Side Dish: This Sweet Potato Fettuccine pairs wonderfully with grilled chicken or fish.
• For a Light Meal: Serve it as a main dish with a simple side salad or steamed greens.
• At a Gathering: Offer this dish at dinner parties as a creative, healthy alternative to traditional pasta.
Nutrition Info (Approximate per Serving)
• Calories: 180–220
• Fat: 10–12 grams
• Carbohydrates: 25–30 grams
• Protein: 3–5 grams
I believe this Sweet Potato Fettuccine recipe is a delightful way to enjoy a nutritious twist on pasta. It’s simple, full of fresh flavors, and perfect for a quick meal any day of the week. I hope you enjoy making and eating it as much as I do, and I would love to hear your thoughts after you try it!
